Toast

Other herbs — such as tarragon, thyme or basil — would also work well in this recipe.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

Fontina cheese is available at cheese shops and some supermarkets.

If you cannot find smoked chicken, use smoked turkey instead.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.

Short of time? Then skip the broiling, and serve the crostini cold.

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.

Can be prepared in 45 minutes or less.

In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.

Apples are one of the culinary symbols of Normandy, and Camembert cheese is one of its great man-made products. There is a season for Camembert, too: In September and October, it is at its buttery, flavorful peak. Present this salad French style, after the main course. For dessert, pick up some pastries from the bakery.

Goat cheese and fennel prove to be the perfect partners for smoked salmon. Pour glasses of Champagne or Sauvignon Blanc.

Kari and Brian Chase of St. Paul, Minnesota say that their neighborhood has a great restaurant: 128 Cafe. The last time they were there they tried a delicious appetizer of crisp bread with roasted garlic, goat cheese and apple chutney.

Besides garnishing lobster stew , tomalley croutons can be served as an hors d'oeuvre or if you wish to elaborate, as a topping for crostini or pizza. Lobster tomalley can be purchased separately from most lobster dealers. It is inexpensive and tasty.